BOB’S FAMOUS BBQ
462540 STATE ROAD 200, YULEE, FL 32097
License #5501186
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BOB’S FAMOUS BBQ in YULEE currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 15, 2026. Across those visits, inspectors documented 11 total violations — 3 critical, 3 major, 5 minor.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on July 15, 2026 shows 11 observation rows: 3 critical, 3 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee training certificate displayed on wall photocopied.
- [21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket at front counter mixture of soap/chlorine and water.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up warmer near back door, chicken thighs/wings (110F-120F - Hot Holding). Employee stated chicken was placed in warmer 30 minutes prior. Operator put chicken back onto smoker to bring back up to temperature.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards near stand up warmer in kitchen heavily grooved.
- [21-38-4] Wiping cloth sanitizing solution stored on the floor. In kitchen under three compartment sink, sanitizer bucket in floor. Operator moved to shelf.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink near three compartment sink. Employee stocked paper towels.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen and at front counter, Sanitizer Bucket (Chlorine 200+ppm, recheck 100ppm); Sanitizer Bucket (Chlorine 200+ppm, rechecked 200ppm). Operator remade both buckets.
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry. To left of back door, mop stored in dirty water. Operator removed mop from water and hung up to dry.
- [02D-01-5] Working containers of food removed from original container not identified by common name. On bottom shelf of cook line, sugar in large container not labeled. Operator added label.
- [35A-02-7] Live, small flying insects found. Observed two (2) live flying insects near three compartment sink.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator uses chlorine for sanitizer but has quaternary test strips. Inspector provided a few test strips till proper strips can be gotten.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
BOB’S FAMOUS BBQ has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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